Salty Rosemary Fries

Kosher salt is coarse grained and flaky. It imparts a more mellow saltiness than table salt does. If you're on a sodium-restricted diet, reduce salt in this recipe to 3/4 teaspoon of kosher salt or 1/2 teaspoon of iodized salt.

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living

Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 28%
  • Fat: 7.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.6g
  • Carbohydrate: 39g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 718mg
  • Calcium: 25mg

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 2 teaspoons dried rosemary
  • 1 1/2 teaspoons kosher salt*
  • 3/4 teaspoon freshly ground pepper
  • Vegetable cooking spray

Preparation

  1. Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.
  2. Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.
  3. Bake at 450° for 35 to 40 minutes or until golden brown.
  4. *3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salty Rosemary Fries Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy